A diverse offering of openings, pop-ups, and offerings takes the food industry by storm this month Anvil by Josh Boutwood hits the good spots

At Josh Boutwood’s latest pop-up in Rockwell, many new connections are being forged. Between the food-loving community that is always keen on seeing who’s next at Balmori Suite’s Chef’s Table series and the chefs who make the experience rewarding, the buoyant Boutwood’s turn in the beautiful space is a demonstration of his lust for cooking simple but compellingly delicious food.

“The philosophy is rooted in the belief that great food doesn’t need to be overly complicated, it just needs to be done exceptionally well,” says Boutwood of his Anvil pop-up.

 

View this post on Instagram

 

A post shared by Anvil by Josh Boutwood (@anvilmnl)

Signature moves from his household brands—only done askew—abound across the appealing and constantly changing menu, citing an evolution of sorts that gives the impression of Boutwood charming a customer base who may (or may not be) familiar with all the tricks up his sleeve. The local burrata paired with fresh peaches, sourdough with smoked butter straight out of the The Test Kitchen playbook, and the Chilean sea bass with lobster bisque are purely enjoyable.

In a sense, the pop-up, which runs until Oct. 13, renders glimpses of what makes Josh Boutwood, well, truly Josh Boutwood. It is both an expression of a moment in time and a guide gifting goers of unfussy meals you’ll remember.

And despite the pop-up’s identity, nothing is hammered and nailed here, as the plates are fashioned with the precision Boutwood has long been known for. The mushroom Comté starter that features a selection of earthy mushrooms cooked in white wine, cream, and 36-month Comté cheese before finishing off in the oven is effortlessly delicious. While the meats are irresistible, especially the pan-seared Pecorino Romano pork chop, the breakout dish is the intoxicating rigatoni piped with ‘Nduja and guanciale cream and Parmigiano Reggiano.

In a sense, the pop-up, which runs until Oct. 13, renders glimpses of what makes Boutwood, well, truly Boutwood. It is both an expression of a moment in time and a guide gifting goers of unfussy meals you’ll remember.

Will it be enough to draw people to his slew of other fine restaurants? We think so.

A beef encounter in Alabang The Beef Bar

The Beef Bar’s enormous first location in Molito Lifestyle Center subtly clues you in on what to expect: heart, history, and a “house” that rapturously serves some of the finest steaks in the city.

And honestly it’s not that hard to crack: One look at the vast space’s earthy hues and modern feel, and you get the rush that this is a steakhouse that knows what it’s doing. Especially when you learn that The Beef Bar is from the same family behind Melo’s—the enduring steakhouse that has served plenty of excellent morsels of Angus beef and wagyu over the years.

Tuck into your steak amid modern yet buzzy interiors

So when the opportunity came to open a younger brand that introduces new meaty energy into the mix of restaurants down south, Carolina Macasaet (one of Melo’s daughters and owner of Melo’s Alabang), alongside husband Paul, daughter Bianca, cousin Anthony Santiago, Marc Naval, Paul Genito, and Charles Togezaki who helms the kitchen, seized the moment.

Where Melo’s strength is in the classic dishes and intimate dining experience, The Beef Bar lends a more youthful energy built on a menu brimming with twists and turns. When I visited a few days prior to its Sept. 30 opening, I sampled a microcosm of items meant for every possible palate.

Steak and enoki frites

The mussel en frites plate was a nice way to open up the palate with a mildly sweet flavor profile, a buttery sauce, and crisp fries that doesn’t get soggy quickly; a small plate of fried oysters came next over a bed of creamed spinach, which I personally would have preferred to have a tad more richness; and to finish the opening salvo is a Korean chicken chop salad that obviously highlights the boneless, crispy chicken coated in a sweet and spicy sauce.

But the focal points inside the 120-seat steakhouse are the meats from “the beef bar” section that showcases six primal ways to enjoy.

An 800-gram Australian porterhouse called The Boss

A masterful choice is the certified Angus beef tenderloin with enoki frites sliced perfectly and lined up neatly in the middle of the plate. It has a surprisingly bright entrecôte sauce and seasoning that doesn’t take away from the juicy and tender bite, while the thin and brittle enoki frites make the whole plate a delight to finish. Swaggering in at 800 grams is an Australian porterhouse steak simply called “The Boss.” It isn’t just heavy but the slab is rich and intense with deep, smoky flavors and comes with a lovely char-grilled bite.

Packed with plenty of beef-centric dishes inspired from around the world, The Beef Bar wields a strong Melo’s foundation but makes their approach to steaks more energized and less aloof.

Packed with plenty of beef-centric dishes inspired from around the world, The Beef Bar wields a strong Melo’s foundation but makes their approach to steaks more energized and less aloof—loosely tinkering with tried-and-tested formulas and letting it rip when the situation calls for it.

The Beef Bar is open daily from 11 a.m. till late. For more information, visit www.thebeefbar.com or follow The Beef Bar on Instagram.

Our cup of tea comes with brown sugar and coconut

Dropping just in time for the final quarter of the year to bring some sense of seasonal comfort, Tealive’s Coconut Brown Sugar series combines indulgent flavors that compliment the millennial, Gen Z, and Gen Alpha tastes.

When you mix the richness and creaminess of coconut with the sweetness of brown sugar, you get the sort of beverage that is both striking and comforting and connects with tea aficionados as we approach the cooler months.

Tealive brown sugar coconut series

The Coconut Brown Sugar series includes a brown sugar coconut coffee latte, a brown sugar coconut tea latte, a brown sugar coffee latte, and a brown sugar milk tea—all available at Tealive stores and through Grab and Foodpanda.

Of course, in true Tealive fashion, the sweetness doesn’t just stop with the drinks as the brand is also introducing a sweet new “love team.” Tealive’s mascot Bru introduces his old friend Brown Sugar, who crosses paths with an ingredient that’s about to change everything—Coconut. Together, they make the perfect pair: Brown Sugar is strong and sweet with a mellow personality, while Coconut is the charming, funny, and slightly quirky companion.

While sipping your drinks, enjoy each episode of their love story on social media but for those who can’t make it to the store, the Coconut and Brown Sugar couple will be taking their dates at specific Tealive stores in the Byahe ni Bru and Friends activation. Spot them, take photos, create TikTok content, and try the delicious samples they offer.

Follow Tealive on Facebookdream88, Instagram, TikTok, and visit their website for updates.

• and
• by
• dream88
• Josh
• Anvil